Description
When the crisp breeze hits and leaves start tumbling, this pasta becomes your edible sweater. Creamy butternut squash sauce, roasted to caramelized perfection, wraps around spaghetti like a cozy blanket. It’s soul food in the chicest, simplest form—perfect for slow Sundays, candlelit date nights, or feeding the whole crew with fall flavors in every bite.
Ingredients
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2 medium butternut squash, peeled & cubed (8 cups)
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4 shallots, halved
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8 garlic cloves, peeled
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4 tbsp olive oil
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3 cups chicken or veggie broth
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2 lbs spaghetti (or rigatoni/fettuccine)
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1 cup heavy cream
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Pinch ground nutmeg
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Kosher salt & black pepper
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Grated Pecorino Romano (to serve)
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Fresh herbs (thyme, basil, chives)
Instructions
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Roast: Toss squash, garlic, and shallots with olive oil, salt, and pepper. Roast at 425°F for 25–30 mins until golden and soft.
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Cook Pasta: Boil in salted water until al dente. Reserve 1 cup pasta water before draining.
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Blend Sauce: Blend roasted veggies with broth until smooth.
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Simmer: Pour into a skillet. Stir in cream and nutmeg. Simmer 5 mins to thicken.
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Combine: Toss pasta with sauce. Add pasta water as needed to reach a creamy consistency.
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Serve: Top with Pecorino, herbs, and optional toasted nuts. Eat hot!
Notes
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No squash hassle: Buy pre-cut squash for speed.
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Sauce too thick? Use reserved pasta water!
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Vegan swap: Coconut milk + veggie broth + nutritional yeast = dreamy plant-based option.
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Make ahead: Sauce (no cream) keeps 3 days or freezes 3 months.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 420 cal Per Serving
- Fat: 16g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g